Baby backs in the oven is one of my favorites. Baked BBQ Baby Back Ribs ½ cup ancho Chile powder¼ cup white sugar¼ cup brown sugar¼ cup Kosher salt2 tablespoons fresh-ground pepper1 tablespoon ground cumin1 teaspoon dry mustard1 teaspoon ground cayenne pepper½ teaspoon ground dried chipotle pepper1 rack baby back pork ribs1 cup barbeque sauce Preheat oven to 250 degrees.Mix the rub in a bowl until combined.Place ribs meat-side down on aluminum foil. Remove the silver skin, or you can score the skin with a sharp knife.Generously apply the dry rub to both sides of the ribs.With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.Increase oven temperature to 350 degrees.Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on the meat side of the ribs.Place the ribs meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on the meat side. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.Cut rack into individual rib segments and serve with more barbeque sauce.Enjoy !Author: Dave Tappan
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Baked BBQ Baby Back Ribs
Baby backs in the oven is one of my favorites. Baked BBQ Baby Back Ribs ½ cup ancho Chile powder¼ cup white sugar¼ cup brown sugar¼ cup Kosher salt2 tablespoons fresh-ground pepper1 tablespoon ground cumin1 teaspoon dry mustard1 teaspoon ground cayenne pepper½ teaspoon ground dried chipotle pepper1 rack baby back pork ribs1 cup barbeque sauce Preheat oven to 250 degrees.Mix the rub in a bowl until combined.Place ribs meat-side down on aluminum foil. Remove the silver skin, or you can score the skin with a sharp knife.Generously apply the dry rub to both sides of the ribs.With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.Increase oven temperature to 350 degrees.Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on the meat side of the ribs.Place the ribs meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on the meat side. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.Cut rack into individual rib segments and serve with more barbeque sauce.Enjoy ! -
Marinated Flank Steak With Blue Cheese Schmear
Marinated Flank Steak With Blue Cheese Schmear 1 1/2-2 lbs. flank steaksMarinade1/4 cup Worcestershire sauce2 teaspoons kosher salt1 teaspoon fresh coarse ground black pepper2 tablespoons minced garlic1/4 cup olive oil Schmear1/3 cup blue cheese, crumbled3 tablespoons salted butter, room temp1 tablespoon prepared horseradish1 tablespoon chopped fresh basil1 tablespoon chopped fresh thymesalt & pepper 1.Trim steak of any excess fat or silver skin.2.Place steak in large zip lock bag.3.Combine marinade ingredients and pour over steak.4.Close bag& press out any air.5.Move steak around in the bag to marinate.6.Refrigerate over night, or at least six hours.7.Mix schmear ingredients in a small bowl until smooth.8.Refrigerate schmear.9.Bring schmear to room temperature one hour before serving.10.Prior to cooking, remove steak from marinade& drain well.11.Grill steak over HOT fire, about 6 minutes a side for medium rare.12.Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.13.Spread schmear over steak.14.Let rest 10 minutes before serving.15.Thinly slice on the bias across the grain.16.Spoon sauce& juices back over meat when serving. -
Easy Grilled Buffalo Wings
The 49ers host the Rams this Sunday for the final regular season game of the year. Next up…divisional playoffs! Go Niners!Easy Grilled Buffalo Wings1 1/2 cups hot sauce. I like Crystal or Frank’s.1/2 cup buttermilkHot wing rub (recipe follows)3 pounds chicken wings, drums & flats separated. Get them at R&R Meats. They’re already separated for you.Vegetable oil, for oiling the grill4 tablespoons unsalted butter (1/2 stick), meltedBlue cheese dressing, for serving (optional)Celery sticks, for serving (optional)Hot Wing Rub1 T garlic powder1 t cayenne1/2 t ground mustard3/4 t white pepper3/4 t black pepper1/2 t dried thyme1/2 t dried oregano1 T paprika1 T kosher salt1. Place 1 cup of the hot sauce, the buttermilk, and hot wing rub in a large resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air. Turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.2. Heat an outdoor grill to medium high. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Remove the wings from the marinade, letting any excess drip off, and discard the marinade. Place the wings on the grate in a single layer, crowded so they are touching. This will steam them a bit and keep them moist. Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 20 minutes total. Keep an eye on your wings. They’ll catch fire if you ignore them and that’s no bueno.3. When the wings are almost ready, combine the remaining 1/2 cup hot sauce and the melted butter in a large stainless-steel bowl and set aside. Add the cooked wings to the bowl and toss to coat.4. Put the sauced wings back on the grill and cook until crisp. Just a minute or two.5. Serve with the dressing and celery sticks if you want. -
Creamy Tri-Tip Tips with Egg Noodles
Happy New Year and all the best to you and yours in ’24! Cheers!
Creamy Tri-Tip Tips with Egg Noodles
2 pounds trimmed tri-tip, sliced and cut into bite size pieces 1 yellow onion, chopped 2 (10.75 ounces) cans condensed cream of mushroom soup 1 cup milk 1/2 cup red wine 1 package onion soup mix 2 (16 ounce) packages egg noodles
Heat a large skillet over medium-high heat (or slow cooker). Sauté beef tips with onion in the hot skillet until beef is browned, about 5 minutes.
Stir cream of mushroom soup, milk, red wine, and onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender about 2 hours. Reduce heat to the lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
Bring a large pot of salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain, but don’t rinse. Ladle beef tips over egg noodles.
